fusion chef by julabo
DESCRIPTION
The only Sous Vide equipment made specifically for the kitchenTRANSCRIPT
EQUIPMENT COMPANY
fusion chefby julabo - The only sous Vide equipmenT made specifically for The kiTchen
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 3
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
PEArL hEAtING cIrcULAtor
Description
Key Benefits Key Features
Heating circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W133 x D212 x H330 mm
0.1 °C
Float switch
+/- 0,03 K
4,5 kg
PID
Visual and audible
0.3 bar
115 V /60 Hz
1.2 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
11A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display
JUL-9Ft1000code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 4
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
Pearl Z hEAtING cIrcULAtor with mounting bridge
Description
Key Benefits Key Features
Bridge mounted circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W339(550) x D190 x H330 mm
0.1 °C
Float switch
+/- 0,03 K
6 kg
PID
Visual and audible
0.3 bar
200 V/ 50-60 Hz
1.5 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
8A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display
JUL-9Ft1113code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 5
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
PEArL S hEAtING cIrcULAtor, 19 Lt bath&lid
Description
Key Benefits Key Features
19 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W332 x D577 x H374 mm
0.1 °C
Float switch
+/- 0,03 K
14 kg
PID
Visual and audible
0.3 bar
230 V/ 50-60 Hz
2.0 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
9A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots of up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display.
JUL-9Ft1b20code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 6
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
PEArL M hEAtING cIrcULAtor, 27 Lt bath&lid
Description
Key Benefits Key Features
27 lt bath and lid bridge mounted
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W332 x D577 x H424 mm
0.1 °C
Float switch
+/- 0,03 K
15 kg
PID
Visual and audible
0.3 bar
115 V /60 Hz
1.2 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
11A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display.
JUL-9Ft1b27code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 7
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
PEArL L hEAtING cIrcULAtor, 44 Lt bath&lid
Description
Key Benefits Key Features
44 lt bath and lid, bridge mounted
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W537 x D697 x H374 mm
0.1 °C
Float switch
+/- 0,03 K
21 kg
PID
Visual and audible
0.3 bar
200 V/ 50-60 Hz
1.5 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
8A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display.
JUL-9Ft1b44code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 8
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
PEArL XL hEAtING cIrcULAtor, 58 Lt bath&lid
Description
Key Benefits Key Features
58 lt bath and lid, bridge mounted
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Standards
Flow rate 0 bar
Permissible ambient temp
Current consumption
Operating temperature
Dimensions
Display resolution
Lowfluidprotection
Temperature stability
Weight
Temperature control
Error message
Pressure 0 litre
Mains connection
Heating capacity
Working temperature
Temperature display
Temperature cut-off
Specifications
20° to 95°C
LED-Display
105 °C
0°C to 95°C
W537 x D697 x H424 mm
0.1 °C
Float switch
+/- 0,03 K
22 kg
PID
Visual and audible
0.3 bar
230 V/ 50-60 Hz
2.0 kW
Digital
CE & RoHs compliant
14 L/min
5 °C to 40 °C
9A
• Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres.
• The safety protection grid prevents the vacuum pouch from touching & moving and heated parts.
• The circulating pump ensures optimal temperature stability and water distribution throughout the bath.
• Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp.
• The integrated timer allows for easy monitoring of the elapsed or remaining cooking time.
• Smudge-proof stainless steel hood. • Low-level water alarm. • Vapour barrier protection. • Temperatures displayed in °C or °F. • Splash proof keypad & bright LED temperature
display.
JUL-9Ft1b58code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 9
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND ProGrAMMAbLE hEAtING cIrcULAtor
Description
Key Benefits Key Features
Programmable heating circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
5 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
115 V /60 Hz
1.2 kW
Digital
W 133 x D 212 x H 330 mm
RS232
Float switch
5 °C to 40 °C
11A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer 3 Timers. • Core temperature detection (audible and visual) Easy
HACCP data logging, intuitive automatic calibration & PC controlled
JUL-9Ft2000code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 10
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND Z hEAtING cIrcULAtor with mounting bridge
Description
Key Benefits Key Features
Bridge mounted circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
6.5 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
200 V/ 50-60 Hz
1.5 kW
Digital
W 339(550) x D 190 x H 330 mm
RS232
Float switch
5 °C to 40 °C
8A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer. • 3 Timers. • Core temperature detection (audible and visual). • Easy HACCP data logging, intuitive automatic
calibration & PC controlled.
JUL-9Ft2113code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 11
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND S hEAtING cIrcULAtor, 19 Lt bath&lid
Description
Key Benefits Key Features
19lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
14 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
230 V/ 50-60 Hz
2.0 kW
Digital
W 332 x D 577 x H 374 mm
RS232
Float switch
5 °C to 40 °C
9A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer. • 3 Timers. • Core temperature detection (audible and visual). • Easy HACCP data logging, intuitive automatic
calibration & PC controlled. • Smallbath,19Lfillingvolume.
JUL-9Ft2b20code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 12
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND M hEAtING cIrcULAtor, 27 Lt bath&lid
Description
Key Benefits Key Features
27lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
15 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
115 V /60 Hz
1.2 kW
Digital
W 332 x D 577 x H 424 mm
RS232
Float switch
5 °C to 40 °C
11A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer. • 3 Timers. • Core temperature detection (audible and visual). • Easy HACCP data logging, intuitive automatic
calibration & PC controlled. • The only Sous vide unit made specifically for the
kitchen. • Mediumbath,27Lfillingvolume.
JUL-9Ft2b27code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 13
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND L hEAtING cIrcULAtor, 44 Lt bath&lid
Description
Key Benefits Key Features
44 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
21 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
200 V/ 50-60 Hz
1.5 kW
Digital
W 537 x D 697 x H 374 mm
RS232
Float switch
5 °C to 40 °C
8A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer. • 3 Timers. • Core temperature detection (audible and visual). • Easy HACCP data logging, intuitive automatic
calibration & PC controlled. • Largebath,44Lfillingvolume.
JUL-9Ft2b44code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 14
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
DIAMoND XL hEAtING cIrcULAtor, 58 Lt bath&lid
Description
Key Benefits Key Features
58 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.
• The only Sous Vide equipment made specifically for thekitchen
Temperature adjustment
Dimensions
Computer interface
Lowfluidprotection
Permissible ambient temp
Current consumption
Operating temperature
Flow rate 0 bar
Display resolution
Standards
Temperature stability
Pressure 0 litre
Temperature control
Temperature cut-off
Internal temperature sensor
Error message
Mains connection
Heating capacity
Working temperature
Temperature display
Weight
Specifications
20° to 95°C
VFD display
22 kg
0°C to 95°C
14 L/min
0.1 °C
CE & RoHs compliant
+/- 0.01K
0.3 bar
PID
fixedat105°C
Pt100
Optical and audible
230 V/ 50-60 Hz
2.0 kW
Digital
W 537 x D 697 x H 424 mm
RS232
Float switch
5 °C to 40 °C
9A
• Diamond model combines all of the unique features. • Pre-programmed temperaturememory keys for fish,
meat & vegetables. • Simultaneous display of set point, current temperature
& core temperature/timer. • 3 Timers. • Core temperature detection (audible and visual). • Easy HACCP data logging, intuitive automatic
calibration & PC controlled. • Extralargebath,58Lfillingvolume.
JUL-9Ft2b58code:
fusion chef German
horeca: LANSErIA & StELLENboSch 010 003 3199 [email protected] - hyde park - sTellenboschSuggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.
p 15
EQUIPMENT COMPANY
www.culinary.co.za
27 February 2013Prices valid for 30 days from date of publication
Measure the core temperature of food Core temperature probe is used for control samples to reference only. If a vacuum seal is broken during cooking phase, the food product is not recommended for consumption Diamond model only
Core Temperature SENSORRef Code.JUL-9FX1150
Seals punctured vacuum bags Adhesive tape is used for control samples to reference only. If a vacuum seal is broken during cook-ing phase, the food product is not recom-mended for consumption
ADHESIVE Sealing TapeRef Code.JUL-9FX1141
Bath partitioning
SEPARATION GRID Bath SRef Code.JUL-9FX1121
Bath partitioning
SEPARATION GRID Bath MRef Code.JUL-9FX1122
Bath partitioning
SEPARATION GRID Bath LRef Code.JUL-9FX1123
Bath partitioning
SEPARATION GRID Bath XLRef Code.JUL-9FX1124
Keeps vacuum bags submerged
RETAINING GRID (2) Bath S/MRef Code.JUL-9FX1125
Keeps vacuum bags submerged
RETAINING GRID (2) Bath L/XLRef Code.JUL-9FX1126
Computer software for Diamond model
Easy fusionchef SOFTWARERef Code.JUL-9FX1160
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Ho.Re.Ca & RETAILLANSErIALanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg
RETAILhYDE PArK Corner Jan Smuts Avenue & William Nicol Drive, Entrances on 6th Road, Hyde Park, Sandton, Lower level, Shop 10a
StELLENboSch Valerida Centre, Piet Retief Street, Opp. Paul Roos School, Stellenbosch
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culinary.co.za
27 February 2013